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If you’re searching for a festive yet elegant main dish that bursts with fresh, vibrant flavors, look no further than the Christmas Seared Salmon with Lemon Dill Sauce Recipe. This delightful combination of perfectly crisped salmon skin paired with a creamy, zesty lemon dill sauce delivers a show-stopping meal that feels both comforting and celebratory. Whether you’re hosting a holiday gathering or craving something special for a cozy dinner, this recipe is incredibly approachable yet full of gourmet appeal, guaranteed to impress every palate at your table.
Ingredients You’ll Need
The beauty of the Christmas Seared Salmon with Lemon Dill Sauce Recipe lies in its simple, wholesome ingredients, each playing a crucial role in layering flavor and texture. From the freshness of lemon and dill to the creamy tang of Greek yogurt, these components come together to create a dish that’s as vibrant in flavor as it is in color.
- Salmon filets (6-8 oz, skin on): Choose fresh, high-quality salmon for the best texture and flavor, keeping the skin on to achieve that irresistible crispy finish.
- Coarse sea salt (1/4 tsp): Enhances the natural taste of salmon and balances the acidity in the sauce perfectly.
- Fresh cracked black pepper (twists for each filet): Adds a subtle heat and complexity to the seasoning.
- Lemon juice (juice of 1 lemon, approx. 3 tablespoons): Provides a bright, refreshing acidity that lifts the entire dish.
- Extra virgin olive oil (3 tablespoons, divided): Used for both cooking and incorporated in the sauce for richness and smoothness.
- Chopped fresh dill (a sprinkle): Offers a herby freshness that beautifully complements the salmon and lemon.
- Greek yogurt (1 cup): Forms the creamy base of the lemon dill sauce with a tangy twist.
- Olive oil mayonnaise (1 tablespoon): Adds extra creaminess and body to the sauce without overpowering the other flavors.
- Garlic (1 large clove): Infuses the sauce with a subtle savory depth.
- Garlic salt (1/4 tsp): Enhances the garlic flavor and seasoning of the sauce.
- Onion powder (1/4 tsp): Adds a gentle sweetness and complexity.
- Dill sprigs (1/3 cup, lightly packed): Blended into the sauce for an aromatic herbaceous note.
- Lemon zest (zest of 1 lemon): Intensifies the lemon flavor and adds a fresh citrus aroma.
How to Make Christmas Seared Salmon with Lemon Dill Sauce Recipe
Step 1: Prepare the Lemon Dill Sauce
Start by blending all the sauce ingredients in a small food processor until perfectly smooth. This luscious lemon dill sauce is the heart of the recipe, marrying creaminess with vibrant citrus and the herbal brightness of dill. If you’re making the sauce ahead of time, be sure to refrigerate it in an airtight container and take it out about 30 minutes before serving so the olive oil can return to its lovely silky texture at room temperature.
Step 2: Season the Salmon
Pat your salmon filets dry to encourage the skin to crisp up beautifully. Place them on a plate with the skin side down, then rub the skin generously with half of your olive oil. Season with half of the sea salt, fresh cracked pepper, and juice from half the lemon. This simple seasoning allows the salmon’s natural flavor to shine while enhancing it with a gentle citrus tang and perfect seasoning.
Step 3: Heat Your Pan and Start Searing
Preheat a large 15-inch cast iron pan over medium-to-high heat until it’s hot but not smoking. Add the remaining olive oil and wait until it’s shimmering—this indicates the perfect temperature for a crisp sear. Place the salmon skin side up in the pan and cook for 4 minutes, reducing the heat to medium after the first two minutes to avoid burning. This step locks in the moisture inside the salmon while creating that irresistible golden crust on the skin.
Step 4: Flip and Finish Cooking
Carefully flip the salmon using a thin spatula to maintain its beautiful skin and cook skin side down for another 4 minutes. At the 2-minute mark, squeeze the remaining lemon juice over the filets to infuse bright, fresh citrus flavor during the final moments of cooking. Look for the sides of the salmon to turn a light pink color, indicating it’s perfectly cooked but still juicy. If your filets are thicker, a brief extra minute on the heat will ensure an ideal texture.
Step 5: Serve with the Sauce and Final Touches
Plate your salmon immediately, generously spooning the creamy lemon dill sauce over the top. Sprinkle the dish with a pinch of additional fresh dill and season lightly with sea salt and freshly cracked pepper to taste. This careful finishing touch elevates the dish’s presentation and brings every element of flavor together for a truly memorable meal.
How to Serve Christmas Seared Salmon with Lemon Dill Sauce Recipe
Garnishes
Fresh herbs like dill and a small wedge of lemon brighten up this dish visually and add fresh pops of flavor with every bite. A sprinkle of coarse sea salt just before serving balances the richness and gives a delicate crunch.
Side Dishes
This seared salmon pairs beautifully with light, seasonal sides. Think roasted baby potatoes tossed in olive oil and herbs or a crisp green salad with a simple vinaigrette to complement the richness of the salmon and creaminess of the sauce. Steamed asparagus or green beans also make a great match, adding a tender crunch that rounds out the meal perfectly.
Creative Ways to Present
For a stunning presentation, serve each salmon filet atop a bed of buttery mashed potatoes or creamy risotto. Drizzle extra lemon dill sauce around the plate and garnish with edible flowers or thin lemon slices for a festive touch. If entertaining, try serving smaller salmon portions as elegant appetizers garnished with microgreens for a bite-sized holiday treat.
Make Ahead and Storage
Storing Leftovers
Store any leftover salmon and lemon dill sauce separately in airtight containers in the refrigerator for up to 2 days. Keeping the sauce separate helps maintain its fresh, creamy texture and prevents the salmon from becoming soggy.
Freezing
While seared salmon is best enjoyed fresh, you can freeze cooked salmon filets wrapped tightly in plastic wrap and foil for up to a month. Thaw overnight in the fridge before reheating. The lemon dill sauce is not ideal for freezing due to its yogurt base, so plan to make a fresh batch after thawing.
Reheating
Gently reheat your salmon in a low oven set to 275°F (135°C) for about 10 minutes, or until warmed through. Avoid microwaving, which can dry out your perfectly cooked salmon. Serve immediately with the chilled lemon dill sauce spooned on top for that bright, fresh contrast.
FAQs
Can I use skinless salmon for this recipe?
While skin-on salmon is preferred for achieving that crispy texture and added flavor, you can use skinless filets. Just be mindful that you won’t get the same crispy finish, but the lemon dill sauce will still make the dish spectacular.
Is Greek yogurt necessary in the lemon dill sauce?
Greek yogurt adds creaminess and a tangy element that balances the lemon and dill beautifully. If you prefer, you can substitute with sour cream or crème fraîche, but Greek yogurt keeps things lighter and adds a lovely texture.
Can I prepare the lemon dill sauce ahead of time?
Absolutely! The sauce can be made up to 2 days in advance. Keep it refrigerated in an airtight container and bring it to room temperature before serving to maintain that smooth, luscious consistency.
What type of pan is best for searing the salmon?
A heavy-bottomed cast iron pan is ideal for even heat distribution and achieving a perfectly crisp skin. Non-stick pans can work but may not develop the same great crust on the salmon skin.
How can I tell when the salmon is done?
Look for the salmon sides to turn a light pink shade and the flesh to flake easily with a fork. The internal temperature should reach around 125°F (52°C) for medium-rare or 145°F (63°C) if you prefer fully cooked salmon.
Final Thoughts
I can’t recommend the Christmas Seared Salmon with Lemon Dill Sauce Recipe enough for anyone wanting a festive dish that’s bursting with flavor yet surprisingly easy to prepare. It’s a fantastic way to elevate your holiday menu or treat yourself on any special occasion. Give it a try, and I promise this will become one of your most treasured go-to recipes, delivering warmth, delight, and a touch of elegance with every bite.
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Christmas Seared Salmon with Lemon Dill Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 9 minutes
- Total Time: 19 minutes
- Yield: 3 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Description
This Christmas Seared Salmon with Lemon Dill Sauce recipe features perfectly pan-seared salmon filets topped with a creamy, tangy lemon dill sauce made from Greek yogurt, fresh dill, and lemon juice. The salmon is seasoned simply and cooked in a cast iron pan to achieve a crispy exterior while maintaining a tender, flaky interior. Ideal for a festive holiday dinner, this dish combines bright citrus flavors with herbaceous dill for a fresh, vibrant finish.
Ingredients
Salmon
- 3 (6-8 oz) salmon filets, skin on
- 1/4 tsp coarse sea salt
- Twist or two of fresh cracked black pepper for each filet
- Juice of 1 lemon (about 3 tablespoons, divided)
- 3 tbsp extra virgin olive oil (divided)
- A sprinkle of chopped fresh dill for topping
Lemon Dill Sauce
- 1 cup Greek yogurt
- 1 tbsp extra virgin olive oil
- 1 tbsp olive oil mayonnaise
- 1 large clove of garlic
- 3 tbsp fresh squeezed lemon juice
- 1/4 tsp garlic salt
- 1/4 tsp onion powder
- 1/3 cup dill sprigs, lightly packed
- Zest of 1 lemon
- 1/4 tsp coarse sea salt
- 3–4 twists of fresh cracked black pepper
Instructions
- Prepare the Lemon Dill Sauce: In a small food processor, combine Greek yogurt, extra virgin olive oil, olive oil mayonnaise, garlic, lemon juice, garlic salt, onion powder, dill sprigs, lemon zest, sea salt, and cracked black pepper. Blend until smooth and well combined. Set aside or refrigerate in an airtight container if making ahead. Bring to room temperature 30 minutes before serving to allow the olive oil to soften.
- Season the Salmon: Pat the salmon filets dry with paper towels and place them skin side down on a plate. Rub the skin with half of the extra virgin olive oil. Season each filet evenly with half of the sea salt, fresh cracked pepper, and juice from half of the lemon.
- Heat the Pan: Preheat a 15-inch cast iron skillet over medium to high heat on the stovetop. Once hot, add the remaining extra virgin olive oil. Wait until the oil shimmers but does not smoke.
- Sear the Salmon – Skin Side Up: Place the salmon filets skin side up in the hot skillet. Cook for 4 minutes. After the first 2 minutes, reduce the heat to medium to prevent burning but retain some char if preferred.
- Flip and Continue Cooking: Using a thin spatula, carefully turn the salmon over so the skin is on the bottom. Cook for another 4 minutes. After 2 minutes of cooking, squeeze the remaining half of the lemon juice over the filets to add brightness.
- Check Doneness: Look for the salmon to become a light pink color around the edges and sides, indicating it is cooked through. For thicker filets, allow an extra minute or so of cooking as needed.
- Serve: Immediately plate the salmon filets, spooning generous amounts of the lemon dill sauce over them. Garnish with a sprinkle of fresh chopped dill and season with additional sea salt and freshly cracked black pepper to taste. Serve warm.
Notes
- Ensure the salmon is patted dry to get a crispy sear.
- Using a cast iron pan provides even heat and enhances searing.
- If making the lemon dill sauce ahead, store it in the refrigerator and bring to room temperature before serving for best flavor and texture.
- Adjust lemon juice quantities to taste for more or less tang.
- This recipe is best served fresh but leftovers can be refrigerated for up to 2 days.
